Quick Strawberry Rhubarb Buckle

Ingredients:

(For the filling)
1 1/2 cups strawberries, diced
1 1/2 cups rhubarb, diced
1/2 cup granulated sugar
1 tbsp lemon juice
3 tbsp water
4 tbsp all-purpose flour

(For the cake)
1/2 cup butter plus more to grease, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk, any kind
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

(For the topping)
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup unsalted butter

Steps:

1. Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside.

2. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined.

3. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside.

4. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!

Emory

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